I also purshased a Bosch Mixer after reading great things about it in connection with making traditional bread. The machine is very powerful and really works the dough. I do not know enough yet, or done enough experimenting to be sure, but I think the machine is so aggressive with the dough that it overheats the dough, which, I understand, is not a good thing, especially for a neopolitan dough.

One thing I have done is to hook the machine up to a "dimmer switch" that you would otherwise plug a lamp into. The idea was to slow the machine down , as even its lowest speed seems pretty fast to me. The dimmer has worked very well, and I let it work the dough for about 2 minutes before I finish with a hand knead. Again, I am no expert for sure, but wanted to pass this thought along as you experiment with the mixer.

One thing I do know from experiance is that the Bosch kneading time is much less than a KA mixer. That said I just finished the basic NY Style recipe, making 1 1/2 times the recipe. The only other change was the kneading time was 8 min vs. the 15 in the recipe. The dough/crust was outstanding.